Directions

Season the flour to taste with salt and pepper. Toss the beef in the flour, shaking off any excess. Heat 2 tbsp of the oil in a large non-stick frying pan and fry the steak in batches over a high heat until browned on all sides. Transfer the steak to a large saucepan. Add the remaining oil to the frying pan and fry the onion over a medium heat for 5 minutes. Add the garlic, carrots and mushrooms and cook for 3–4 minutes, or until beginning to brown, stirring frequently.

Transfer the onion and mushrooms to the saucepan along with the stock, ale, bay leaf, thyme, Worcestershire sauce, and tomato purée. Bring to the boil, reduce the heat, cover, and simmer gently for 1 hour 30 minutes, or until the meat is tender. Using a slotted spoon, transfer the meat and vegetables to the pie dish. Reserve 150 ml of the gravy and pour the rest over the meat mixture. Leave to cool.

Preheat the oven to 400°F. Roll out the pastry on a lightly floured surface to a thickness of 1/8″ and 2″ larger all round than the dish. Cut a 3/4″ strip from around the pastry, brush the rim of the dish with water, and place the strip on the rim. Brush with water. Place the pastry over the dish and press the pastry edges together to seal; trim off the excess with a knife. Crimp the pastry edge. Use the pastry trimmings to decorate, if liked. Brush the pastry with beaten egg and make a hole in the middle for steam to escape. Place on a baking tray and bake for 25 minutes, or until the pastry is puffed and dark golden. Serve immediately, with the reserved gravy served separately.